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Vienna
boasts one of the world's most famous culinary traditions. A diverse yet
delectably harmonious range of dishes reflects the city's mix of
nationalities and food cultures through the centuries, and inspires visitors
from all over the globe. Below you will find recipes for some of the most
famous Viennese specialities. Why not try out a few for yourself? And, maybe
you will soon be eating the originals at a traditional inn or cosy coffee
house in Vienna!
Wiener Schnitzel
A speciality
originating from the Italian "costoletta milanese" -breadcrumbed and fried
veal escalope, frequently served with
Erdäpfel Salat.
Ingredients
-
four escalopes of 120 grams each
For the breading:
-
flour
-
2 eggs
-
breadcrumbs
-
salt
-
oil or lard for frying
Recipe
Pound the
meat thin and cut the fringes carefully.
Salt lightly, bread them and put them in a saucepan and fry both sides of
them in hot fat.
There should be enough fat in the saucepan so that the schnitzel float in
the saucepan and do not touch the bottom.
Breading:
Prepare three plates: Put flour on one, breadcrumbs on a second and two eggs
that have been whisked. Cover the meat first in the flour, then in the egg
and finally in the breadcrumbs.
Erdäpfel Salat
A delicious side
dish made from potatoes - especially delicous as a side dish for 'Wiener
Schnitzel'!
Ingredients
-
1 kg potatos
-
1 red onion
-
vinegar
-
oil
-
salt
-
pepper
Recipe
Do not cook
the potatoes too long and cut into slices.
Add small onion pieces.
Mix a marinade by using vinegar, oil, salt and pepper and pour it over the
salad.
Let it sit a
little bit before serving.
Tafelspitz
Choice pieces of
boiled beef with classic garnishes.
Ingredients
for 4 people
-
water
-
2 large carrots, cut into thin sticks
-
1 teaspoon salt
-
4 celery stalks, cut into thin strips
-
3 pound beef brisket
-
2 leeks, white part only
-
2 gherkins
-
1 onion - cut into rings
-
parsley
Recipe
Heat 2 qt. water with salt. Add beef; bring to a boil. Skim foam from
surface until clear. Partially cover pot; simmer 1-1/2 hours.
Cut leeks in 2 inch pieces, then cut in half lengthwise. Add leeks, onion,
carrots and celery to beef. Cook until beef and vegetables are tender.
Cut beef into 1/2 inch slices.
Cut gherkins lengthwise in thin slices, leaving 1 end uncut. Spread out
slices like a fan - garnish beef with gherkins.
Serve vegetables in a separate dish with 4 tablespoons cooking liquid
spooned over the top. Garnish with parsley. Serve with Swedish mayonnaise.
Kaiserschmarrn
A legend says that
this dessert of shredded pancake and stewed fruit was invented for Emperor
Franz Joseph.
Ingredients
for 4 people:
-
6 eggs
-
200 grams cake or pastry flour
-
50 grams sugar
-
250 milliliters milk
-
pinch of salt
-
20 grams or raisins
-
butter
-
powdered sugar
-
plum or apple puree
Recipe
Separate the egg whites from yolks.
Thoroughly mix the yolks, sugar, milk and flour.
Add a pinch of salt to the egg whites and beat until stiff.
Add stiff egg whites into the dough and fold carefully.
Melt butter in a large pan, pour in the dough and sprinkle in raisins. Let
cook on one side for a few minutes, turn over and tear into pieces with a
fork.
Be careful not to overcook the pancakes, otherwise they will dry out.
Sprinkle powdered sugar and serve with plum or apple puree.
Topfengolatsche
Cheese danish joins
apple strudel as one of the most famous specialities - wafer-thin strudel
pastry filled with sweet cheese and raisins.
Ingredients
Pastry
-
1 package active dry yeast
-
1/2 cup warm milk ("blood
warm", to be exact!)
-
1 3/4 cup bread flour
-
1/2 teaspoon salt
-
2 tablespoon sugar
-
1 egg
-
2 tablespoon butter, melted
-
1 egg white, lightly beaten
-
2 tablespoons ground or chopped almonds
Filling
-
2 tablespoon butter, soft
-
8 oz. cream cheese
('Topfen')
-
2 eggs, separated
-
1/2 cup sugar
-
grated zest of 1 lemon
-
1 tablespoon golden raisins
Recipe
Pastry:
Proof yeast in warm milk.
Sift flour and salt together into large bowl.
Add sugar and stir in yeast mixture.
Beat in egg and butter and work into a dough using a wooden spoon; dough
should be smooth and elastic and not stick to sides of bowl.
Cover bowl with a cloth and let rise in a warm place until double, about 1
1/2 hours.
Turn dough out onto floured surface, punch down, knead until smooth and
elastic. Roll out into rectangle about 1/2" thick. Cut into 3" squares.
Arrange squares on greased baking sheets about 1" apart.
Filling:
Combine butter, cheese, egg yolks, sugar, zest and beat (or process in
machine) until smooth. Beat egg whites until stiff and fold into mixture.
Stir in raisins.
Put 1 tablespoon filling into the center of each dough square and fold
corners in toward center, pressing lightly to hold the filling in. Let rise
in warm place for about 45 min. Preheat oven to 400 degrees. Brush buns with
egg white and sprinkle with almonds. Bake for 30 min. or until well browned.
Apfelstrudel
If you want to bake
a delicious Apfelstrudel the dough has to be rolled out very thin. You can
also buy the finished dough which tastes good as well.
Ingredients
Pastry
-
300 grams bread flour
-
pinch of salt
-
30 ml vegetable oil
-
0,2 l water (lukewarm)
Filling
-
2 kg apples (Golden
Delicious)
-
150 grams granulated sugar
-
30ml dark rum
-
150 grams raisins
-
1/8 tsp. ground cinnamon
-
2 lemons (juice and peel)
Buttered
breadcrumbs
-
300 grams butter (unsalted)
-
300 grams bread crumbs
Recipe
Knead flour, salt, oil and water into a medium-firm dough. Divide into 3
small round loaves, brush each loaf with melted butter and let sit for 1
hour.
Peel, core and slice apples. Mix in granulated sugar, raisins, grated lemon
peel, lemon juice, rum, cinnamon.
Roast butter and bread crumbs.
Roll the dough loaves with a rolling pin, then stretch rolled dough on a
strudel sheet with the backs of your hands.
Coat 2/3 of dough sheet with buttered breadcrumbs, spread apple filling over
remaining 1/3 of dough.
Tear off edges, shape strudel into roll by lifting strudel sheet.
Place strudel on a buttered baking sheet and brush with melted butter.
Bake strudel for 60 to 90 minutes in a 400 degrees F to 425 degrees F (200
to 220 degrees Celsius) oven.
Salzburger Nockerln
Salzburger Nockerln
are not an easy dish, but they are worth the effort!
Ingredients
-
4 tsp. unsalted butter
-
4 tsp. currant or grape jelly
-
whites of 9 large eggs, at -room temperature
-
1/2 c vanilla sugar
-
zest of 1/2 lemon
-
4 grated egg yolks
-
1/4 c granulated sugar
-
1/2 c sifted all purpose flour
Recipe
Preheat the oven to 450 degrees F.
Place four 9-inch oval au gratin dishes (or one large oval glass lasagna
pan) on a baking sheet. In each small dish place 1 teaspoon of butter and 1
teaspoon of jelly. (If you are using a lasagna pan, smear the bottom with
the butter and then with the jelly.
Combine the egg whites, vanilla sugar, and lemon zest in a large metal bowl.
Beat with an electric mixer at high speed until stiff peaks form.
Beat the egg yolks with the granulated sugar. Gently fold the egg yolks and
flour into the meringue. Use a spatula to place three large mounds of the
mixture into each au gratin dish. Smooth the surface of each and bake for 8
minutes, until puffed and golden.
Serve immediately. This is especially good with Vanilla Sauce, warm
Chocolate Sauce, or cold Strawberry Sauce (recipes separately).
Sachertorte
The recipe of the
original Sachertorte is a secret but this cake tastes almost the same.
Ingredients for 12 people
Batter:
-
130 grams (4.59 ounces) butter
-
130 grams (4.59 ounces) dark chocolate
-
100 grams (3.53 ounces) powdered sugar
-
6 eggs
-
80 grams (2.82 ounces) white sugar
-
130 grams (4.59 ounces) flour
-
apricot marmalade
Icing:
-
150 grams (5.29 ounces) chocolate
-
75 grams (2.65 ounces) coconut shortening
Recipe
Batter:
Preheat the oven to 180-200°C.
Melt chocolate and butter in a double boiler over hot water (Bain Marie, "im
Wasserbad"). If you do not have a double boiler you can also use a normal
pan filled with water and with a smaller pan in it. Remove from heat and let
the mass cool.
Add the powdered sugar and the egg yolks little by little while carefully
stirring.
Beat the egg whites and add the white sugar. Mix into the batter and add the
flour gradually while constantly stirring.
Pour batter into a greased spring form pan. Bake at 165°C for 50 to 60
minutes.
Allow the cake to cool completely before removing from pan and before icing.
Once cool remove the cake from pan then slice horizontally. Insert a filling
of pureed jam between the layers.
Icing:
Melt chocolate and coconut shortening in a double boiler over hot water and
cover the top and sides of the cake with the warm (not hot) icing.
Vanillekipferl
You need:
150 grams butter - 210 grams flour - 80 grams ground hazelnuts or almonds -
80 grams powdered sugar - one whole egg; 60 grams powdered sugar and 3
tablespoons vanilla sugar to roll in.
Ingredients
-
150 grams butter
-
210 grams flour
-
80 grams ground hazelnuts or almonds
-
80 grams powdered sugar
-
one whole egg
-
60 grams powdered sugar
-
3 tablespoons vanilla sugar
Recipe
Sieve the flour into a heap on a pastry board or into a large bowl.
Cut the cold butter into small pieces and mix with the flour. Add powdered
sugar, ground almonds or hazelnuts and the egg.
Rinse hands with cold water and quickly knead mixture into a crisp dough.
Chill for half an hour.
Form thumb thick rolls from the dough, cut into 1 cm wide pieces, roll and
form crescents.
Bake at slow to medium heat (160° Celsius) for 10-15 minutes, or until very
light gold in colour.
Turn the crescents in a mixture of powdered sugar and vanilla sugar while
still hot. Enjoy!
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